HOSP 420 DeVry Week 4 Homework Assignment



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HOSP 420 DeVry Week 4 Homework Assignment


HOSP 420 DeVry Week 4 Homework Assignment



HOSP 420 DeVry Week 4 Homework Assignment

Chapter 8: The Flow of Food: Preparation

Chapter 9: The Flow of Food: Service

Chapter 10: Food Safety and Management Systems


Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. What does HACCP stand for, and why is this implemented as a plan in food service establishments?
  2. What would be five prerequisites for food safety training programs? How would you implement and assess this training?
  3. What are some concepts that we can apply in the food service area to ensure that we, as employees, do not contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination (i.e., a buffet).
  4. What would be some internal cooking temperatures that we should use for foods, such as beef, pork, poultry, seafood, and produce?
Category Points Weighting Description
Formatting and Writing 5 20% A quality paper will be free of spelling, punctuation, and grammatical errors. Sentences and paragraphs will be clear, concise, and factually correct. APA formatting is followed.
Content 20 80% A quality paper will have significant scope and depth of analysis/research to support any statements. A quality paper will employ sound use of reasoning and logic to reinforce conclusions, and opinions must be supported. All key elements of the assignment are covered in a substantive way. Word count is met. Major points are stated clearly, are supported by specific details (examples or analysis), and are organized logically. The paper links theory to relevant examples and uses the vocabulary of the theory correctly.
Total 25 100% A quality paper will meet or exceed all of the above requirements.

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